Measurement parameters for ensuring that food products are good and safe

Temperature is an essential measurement parameter in the food sector. At every stage of a food product, from harvest to plate, reliable monitoring of the temperature and compliance with temperature limits are crucial.
Non-contact measurement with IR thermometers from Testo
  • Depending on requirements, the core, surface or ambient temperatures are measured
  • Spot check measurements with hand-held measuring instruments
  • Continuous temperature monitoring with data loggers
  • A variety of sensor types, probe designs and infrared thermometers for any measuring task

Temperature and food

What role does temperature play?


Temperature monitoring Testo data loggers
  • Cooling slows down the growth of germs, especially at values below 8 °C
  • Heating above 80 °C for several minutes kills germs and bacteria


  • Compliance with the HACCP concept
  • Compliance with temperature limits for incoming goods, storage and food service

Limit value violations

pH measurement of meat
  • Rapid multiplication of germs, especially in the range 20 - 37 °C
  • Spoiling of food
  • Health risks, for example, from food poisoning

Measurement methods

Penetration thermometers

For core temperature and penetration measurements in semi-solid and solid substances.

Infrared insertion thermometers

Infrared insertion thermometers
The all-rounder for surface and core temperature measurements. Ideal for incoming goods.

Thermometers with connectable probes

Penetration thermometers
When you do not just want to measure core temperatures, but also surface or air temperatures.

Penetration probes

Food probes
Large selection of different models – customized products are also possible.

Further information

TPM ("Total Polar Materials") are degradation products that are produced when deep-frying in oil. The TPM value is a reliable indicator of the quality of the cooking oil. Regular measurement is essential for the fried food to be safe and to taste good.
testo 270 cooking oil tester
  • Cooking oil with a high TPM value usually also has an elevated acrylamide content
  • Acrylamide is produced mainly during baking, frying or deep-frying of starchy products due to the so-called Maillard reaction, and is considered carcinogenic
  • Capacitive measurement for fast and reliable checking of the quality of the cooking oil

TPM and food

What role does TPM play?


testo 270 cooking oil tester
  • Optimum frying range between 14% and 20% TPM
  • Particularly good taste and golden brown colour

Changing the cooking oil

Frying fat measuring instrument
  • Determine the right time to change the oil
  • Save costs by reducing the consumption of cooking oil


  • Regulations for reducing acrylamide levels in food
  • Compliance with the HACCP concept

Limit value violations

Cooking oil tester
  • Deterioration in the quality of the fried food, e.g. black crust, infiltration of fat
  • Health complaints such as abdominal pain, digestive disorders

Measurement methods

The 270 cooking oil tester

Cooking oil tester
The cooking oil tester for every requirement: intuitive, fast and robust.


Indispensable accessories for your measuring instrument. Be fully equipped!

The pH value of food has a direct impact on the growth of microorganisms and therefore on food quality and safety. In the production of meat, sausage, delicatessen and dairy products, the pH value plays an important role because it influences product characteristics (e.g. taste, colour, shelf life).
pH measurement
  • The pH value is a measure of the strength of the acidic or alkaline/basic effect of a substance
  • The pH value scale ranges from 0 (extremely acidic) to 14 (extremely alkaline/basic), while a pH value of 7 is considered neutral
  • More efficient measurements, since temperature and pH value can be checked simultaneously with one instrument
  • Variety of probes for high-precision measurements in semi-solid, viscoplastic and liquid media

pH and food

What role does pH play?

Germ growth

pH measurement in the food industry
  • A natural acid or base content inhibits germ growth
  • Rapid multiplication of bacteria and microorganisms at a neutral pH value of 6.6 to 7.5
  • An inappropriate storage temperature also promotes germ growth


  • Compliance with the HACCP concept

Deviating pH values

ph meter
  • A constant pH value ensures the consistent quality of food
  • Deviations have an effect on taste, shelf life and consistency

Measurement methods

Meters with permanent probes

Testo pH meters
Measure temperature as well as pH value.

Meters with connectable probes

Determining pH
Flexible to use through connection of external probes.


pH measurement
Everything you need for pH measurement: from pH buffer solution to pH value test strips.
Atmospheric air always contains a certain quantity of water vapour. This content deviates with time and its location and is called air humidity (humidity). Excessive relative humidity promotes mould growth and impairs the shelf life of foods.
Testo humidity measurement
  • Relative humidity is particularly relevant to the long-term storage of dry products
  • Continuous monitoring via data loggers or thermohygrometers

Humidity and food

What role does humidity play?


Automatic monitoring by wireless LAN with testo Saveris 2
  • Creation of ideal ambient conditions through continuous indoor climate monitoring
  • Storage of dry food in dry, cool, well-ventilated rooms


  • Compliance with the HACCP concept

Deviating moisture content

Humidity monitoring with Testo data loggers
  • Condensation and moisture absorption of dry products, especially after severe fluctuations in temperature 
  • A moisture content that is too high promotes mould growth and reduces shelf life

Measurement methods


Humidity meter
Also calculates dewpoint and wet bulb temperature.

Humidity data logger

Moisture meters from Testo

Reliable measurement and documentation of humidity and temperature values.

Further information

Do you have any questions?